Enjoy our favorite healthy omelet recipesperfect for a hearty start to the day, weekend brunch, or breakfastfordinner dish. If you introduce too much air into the eggs by whipping them, youll end up with something closer to an omelet mousseline see the recipe below rather than the classic dish. For fluffier eggs, add up to a tablespoon of diced cold butter into the beaten eggs before cooking. Use an absolutely clean frying pan. Dont cook the eggs in bacon fat or any singed leftovers that will alter the look and taste of your omelet. Be judicious with the butter in the pan. You just need enough to coat the pan lightly but thoroughly about 1 tablespoon. Do not use too much, or the eggs will be heavy and greasy rather than light. For extra flavor, brown the butter in the pan before adding the eggs. For richer eggs, after folding the omelet, smear the top with softened butter or crme frache before serving. This is also a good way to get garnishes to stick to the top, caviar and herbs in particular. Cooking and Folding the Omelet. Youve got three main technique options for cooking an omelet. While all will get you to the same end result of ethereal scrambled eggs encased in a gossamer shell, cooks generally prefer one method over the others. Try them, and see which one works best for you. Note that all are doing the same thing introducing air into the eggs by beating them until they are fluffy, then letting the bottom set so it holds all those light, eggy curds. As with any new technique, practice makes all the difference here. So after choosing the method you like best, practice it until you get it just right for your taste. Cooking Spinach more. You can fold your omelet either in half or thirds as desired. Both are traditional. The Swirl Method Pour the eggs into the hot pan, then vigorously swirl the pan, shaking it back and forth to agitate the eggs until the center is fluffy and filled with large curds of eggs, and the bottom sets. Shake some more until the eggs start to flip over themselves, then slide the omelet onto a plate, either in half, or use a fork or spatula to fold into thirds.